Gyeran Jjim Recipe
23 minBase: 2 servings
Ingredients
Main ingredients
- Large eggs3 whole
- Green onion10 g
Seasonings
- Water for the egg mixture150 ml
- Fine salt0.5 tsp
- Neutral cooking oil0.5 tsp
Ingredient preparation notes
- Water for the egg mixture
Mix this amount into the eggs. Separately prepare about 600 ml for the water bath, adjusting it to the saucepan.
Equipment & measures
- Knife and cutting board
- Kitchen scale and measuring spoons
- Saucepan and lid
- Mixing bowl
- Strainer
- Heatproof bowl (at least 600 ml) and a small heatproof plate
- Low steaming rack
- Oven mitts
- Food thermometer
1 tsp = 5ml · 1 tbsp = 15ml. Use measuring spoons.
Prep 5 min · Cook 18 min
Method
The instructions below are for 2 servings.
Prepare eggs and green onion
Finely mince the green onion. Beat the eggs with salt until the whites loosen, avoiding vigorous whisking that creates excessive foam.
Make the mixture
Stir in 150 ml water and pass the mixture through a sieve. Add green onion and skim off excessive surface bubbles.
Fill a suitable bowl
Lightly oil a heatproof steaming bowl with a capacity of at least 600 ml. Pour in the eggs and loosely cover with a small heatproof plate. Do not use an ordinary glass that may crack with heat.
Prepare the water bath
Separately bring about 600 ml water to a boil in a saucepan with a low steaming rack. This water is additional to the ingredient-list water; adjust it to the pan rather than the serving count. Set the bowl securely above it, keep bath water out of the eggs, and cover.
Steam gently
Maintain a gentle simmer over medium-low heat for 12–15 minutes. Check that the pan does not boil dry. The water should not bubble so vigorously that the bowl rattles.
Check the center
The center should be set rather than flow as liquid egg. Check for at least 71°C/160°F, adding cooking time in 2-minute intervals if needed. Turn off the heat, wait 2 minutes, and lift out with oven gloves.
Steam three eggs with 150 ml water in a heatproof bowl set inside a saucepan. Learn how to limit large bubbles and check that the center is fully cooked.
This method uses a heatproof bowl in a covered saucepan rather than a direct-heat earthenware pot or microwave. Keep the water for the egg mixture separate from the water bath. A gentle simmer helps the custard set with fewer large air pockets.
A LITTLE KITCHEN WISDOM
Little details that help
Reduce large holes
Vigorous boiling or excessive cooking can create large holes and separated liquid. Lower the simmer while still checking that the center cooks fully.
Consider the bowl shape
A deep, narrow bowl takes longer to heat at the center. Use a wider heatproof bowl and judge the center rather than relying only on elapsed minutes.
Storing leftovers
Refrigerate shallow portions at 4°C/40°F or below within 2 hours, or 1 hour above 32°C/90°F. For texture, use within 2 days. Reheat the center to 74°C/165°F; some liquid may separate.
Common questions
Can stock or milk replace the water?
Replace the 150 ml in the egg mixture with the same amount of unsalted stock. Reduce salt for seasoned stock. Using milk adds a milk allergen.
Should the eggs rise above the bowl?
This water-bath version is intended to set gently, not form an overflowing dome. A fully cooked center matters more than height.
